Practice Questions

<p>Identify two traditional cooking tools and two modern cooking tools mentioned in the chapter.</p>

<p>Name the nutrient that helps the body absorb calcium for bone and teeth health.</p>

<p>List three major nutrients found in our food.</p>

<p>Define a balanced diet.</p>

<p>A person complains of weakness and shortness of breath, symptoms often associated with a particular mineral deficiency. Apply your knowledge from the provided chart ($\text{Fig. 3.5}$) to identify this likely mineral deficiency.</p>

<p>Demonstrate the critical role of water in the human body beyond simply quenching thirst, specifically how it contributes to nutrient absorption and waste removal.</p>

<p>Recall the chemicals used to test for the presence of proteins in a food item.</p>

<p>Analyze why a marathon runner is advised to consume glucose water during a race.</p>

<p>List four examples of millets mentioned in the chapter.</p>

<p>Apply your understanding of nutrient loss during cooking to explain which specific vitamin is most susceptible to being lost if vegetables are cut into small pieces and then thoroughly washed before cooking.</p>

<p>Examine the importance of dietary fibres (roughage) in our daily diet, even though they do not provide any direct nutrients to the body.</p>

<p>Name two food items that are rich sources of carbohydrates.</p>

<p>A food item, when tested, turns blue-black with iodine solution and also leaves a translucent oily patch on paper. Identify the two major nutrients present in this food item and explain the primary function of each in the human body.</p>

<p>Describe the role of proteins in our body and name two sources of protein.</p>

<p>Explain what is meant by &#39;food miles&#39; and summarize two reasons why reducing them is important.</p>

<p>Summarize the importance of dietary fibres, also known as roughage, in our diet.</p>

<p>Explain why carbohydrates and fats are called energy-giving foods.</p>

<p>Identify the deficiency disease caused by a lack of Vitamin C and state one symptom of this disease.</p>

<p>Describe the procedure to test a food item for the presence of starch.</p>

<p>Summarize two important functions of water in our body.</p>

<p>Compare the &#39;food miles&#39; associated with consuming locally grown seasonal fruits versus imported out-of-season fruits, and analyze the environmental implications of each choice.</p>

<p>Define &#39;junk food&#39; and explain two reasons why it is considered unhealthy for our body.</p>

<p>Examine the nutritional information on a packet of potato wafers (Energy: $536$ kcal, Fats: $35.0$ g, Carbohydrates: $53.0$ g, Proteins: $7.0$ g, Dietary Fibre: $4.8$ g) and identify why it is classified as a &#39;junk food.&#39;</p>

<p>Analyze how the traditional diet of people living in coastal regions, often rich in seafood and seaweed, might naturally help prevent a deficiency disease like goitre.</p>

<p>Contrast the nutritional advantages of including millets like $\text{jowar}$ or $\text{ragi}$ in one&#39;s diet compared to relying solely on refined cereals like white rice.</p>

<p>Contrast the typical nutritional composition of &#39;junk food&#39; with that of a &#39;balanced diet,&#39; providing two examples for each category.</p>

<p>Compare the traditional culinary practice of grinding spices using a $\text{sil-batta}$ with the modern use of an electrical grinder, analyzing the factors that led to this change.</p>

<p>Demonstrate how you would test a sample of boiled potato for the presence of starch and a sample of peanuts for the presence of fat, clearly outlining the steps and expected observations for each.</p>

<p>A family decides to transition from cooking on a modern gas stove to using a traditional $\text{chulha}$ (wood-fired stove) for their daily meals, citing cultural reasons. Analyze the potential changes in their culinary practices and the impact on the time and effort involved in food preparation.</p>

<p>A child exhibits symptoms of poor vision, especially in dim light, and sometimes experiences complete loss of vision. Analyze their potential dietary deficiency and apply your knowledge to suggest a balanced dietary plan, including at least four specific food items, to help improve their condition.</p>